Ingredients:
- 1 large leek,
thinly sliced
- 2 carrots,
chopped
- 1 zucchini,
thinly sliced
- 4 oz. whole
green beans, halved
- 2 stalks celery,
thinly sliced
- 3 Tbs. olive oil
- 6¼ cup stock or
water
- 1 x 14 oz. can
chopped tomatoes
- 1 Tbs. fresh
basil, chopped
- 1 tsp. fresh
thyme leaves, chopped or ½ tsp/ dried thyme
- salt and ground
black pepper
- 1 x 14 oz. can
cannellini or kidney beans
- ½ cup
small pasta shapes such as tubetti or macaroni
- fresh Parmesan
cheese, finely grated, to garnish (optional)
- fresh parsley,
chopped, to garnish
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Instructions:
- Put all the fresh vegetables into a large
saucepan with the olive oil. Heat until sizzling then
cover, lower the hear and sear the vegetables for 15 minutes, shaking
the pan occasionally.
- Add the stock or
water, tomatoes, herbs and seasoning. Bring to the boil, replace
the lid and simmer gently for about 30 minutes.
- Add the beans
and their liquor together with the pasta, and simmer for a further 10
minutes. Check the seasonings and serve hot sprinkled Parmesan
cheese (if used) and parsley.
Make 4 servings.
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